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Recipe

Corn pikelets with smoked salmon and aioli

Aug 29, 2012 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Makes 16 Item
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Ingredients

Corn pikelets with smoked salmon and aioli
  • 1/2 cup self-raising flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/3 cup milk
  • 1 egg
  • 1 125g can corn kernels, drained
  • 1 green onion (shallot), finely sliced
  • 1/4 cup prepared aioli
  • 103 gram smoked salmon
  • snow pea sprouts, to serve

Method

Corn pikelets with smoked salmon and aioli
  • 1
    Sift flour and soda together into a large bowl. Make a well in centre. Gradually add combined milk and egg, whisking until batter is smooth.
  • 2
    Stir in corn and onion; season to taste. Rest 15 minutes.
  • 3
    Heat a large, greased frying pan on medium. Drop 2 teaspoons of mixture into pan, leaving space between each to allow for spreading.
  • 4
    Cook 1-2 minutes, until bubbles form on surface; when they begin to break, turn and cook 1 minute. Repeat with remaining batter. Serve topped with aioli, smoked salmon and snow pea sprouts.

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